• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Swordfish Steaks W/middle Eastern Flavor

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 2 8 oz. swordfish steaks;
  • -about 3/4-inch thick
  • 2 tb Finely chopped fresh parsley
  • 1 -(up to)
  • 2 Minced Jalapeno or other hot
  • -peppers (chile heads see
  • -note; below)!
  • 4 ts Vegetable oil
  • 3 tb Fresh lemon juice
  • 1 Clove garlic; minced
  • 1 ts Ground turmeric
  • 1 ts Ground cinnamon
  • 1 ts Ground cumin
  • Salt and freshly ground
  • -black pepper to taste


(adapted from Eating Well magazine)

Place swordfish steaks in a shallow glass dish. In a small bowl, combine
all remaining ingredients. Spread mixture over both sides of fish. Cover
and refrigerate for 1 hour.

Prepare a charcoal fire or preheat gas grill. Once the fire is at medium
heat, grill the steaks for 4 to 5 minutes per side. The flesh should be
opaque. Remove from the grill. Cut each steak into two portions and
serve. Serves 4.

167 calories per serving: 19 G protein, 9 G fat, 3 G carbohydrate, 89 MG
sodium, 38 mg cholesterol.

Dots notes: I've made this using swordfish or yellowfin tuna. I always
double the number of hot peppers (usually several large jalapenos or lots
of small serranos) and the garlic. I serve this with Chardonnay or
Sauvignon Blanc, vegetable, salad or slaw, & couscous or rice. Try to avoid
getting the turmeric on the counter top (it stains)! Enjoy!


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